Black Bean and Barley Burrito
Ingredients:
- 1/3 cup quick barley
- 1/2 cup silvered almonds
- 2 cups cooked black beans
- 1/2 cup shredded cheddar or Monterey-Jack-style soy cheese
- 1 tablespoon minced fresh cilantro (optional)
- 4 (8-inch) tortillas
- 1/2 cup prepared fresh salt-free guacamole
- 1/2 cup prepared fresh salsa or pico de gallo
Directions:
Preheat oven to 350°F (175°C). In a small pot on the stove, bring 2/3 cup water to a boil. Stir in barley, cover, and turn heat to low. Simmer 10 to 12 minutes or until tender. Remove from heat and let stand 5 minutes. Meanwhile, roast almonds.
Stir together beans, barley, cheese, almonds and cilantro in a medium bowl. Place 1 cup of this mixture in the center of each tortilla, and roll up burrito style.* Brush each burrito with water and place in a greased 8- by 9-inch baking dish. Cover with foil and bake 30 minutes. Serve with fresh avocado slices or guacamole and salsa.
*At this point, burritos may be wrapped individually in foil and refrigerated or frozen for later reheating. To reheat a thawed burrito, bake in a 350°F (175°C) oven for 30 minutes.
These burritos may be served immediately, or individually frozen to reheat for later lunches.
Serves 4.
Tags: almonds, black beans, cheddar, cilantro, guacamole, pico de gallo, quick barley, salsa, soy cheese, tortillas
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